Chocolate Tea Treat

This beautiful teacup is the from the

Royal Albert birthday month collection.

~*~

A generous gift given to me by my

dear friend and co-worker ~ Lisa.

She knew that I love teacups and that my favorite

color is purple - a perfect match - a perfect cup.

~*~

This is a vintage treasure ~ the month of February

is depicted on the bottom of the cup.

The modern version has it written on the inside!

~*~

My mom's birthday is in February and I bought

her the newer cup for her special day a couple of years ago.

Now we have matches so of course every time I see this

exquisite teacup I think of my gracious friend and my mom!

I filled this teacup with something delicious!!

A new tea that I found in Vermont ~

Chocolate Mint Oolong Tea by Stash

....so luxurious....so luscious....mmmmmm

Decadent Chocolate Mint Brownie Wedges
the quintessential pairing with my new tea!
~*~
Remember I shared that baking is an art in Vermont?
This is another example of pure bliss made by my friend Tonya.
(the mama of Pie Champion Hannah)

We could not settle for simple wedges of chocolate delights -
we were serving our husbands a romantic dinner and decided
to put it over-the-top with a scoop of vanilla bean ice cream,
homemade chocolate ganache and a dollop of freshly whipped
sweet cream........oh my was it yummy!

Chocolate Mint Brownie Wedges

1- 1/3 c flour

2 T cocoa

1/4 t baking soda

1/4 t salt

3/4 c sugar

1/2 c butter, cut into pieces

2 T water

1- 2/3 c (10-oz package)

Nestle Toll House Dark Chocolate & Mint Morsels

1/2 t vanilla extract

2 large eggs

~*~
Combine flour, cocoa, baking soda, and salt in small bowl.

Combine sugar, butter and water in a medium saucepan.

Warm over medium heat, stirring constantly,

just until butter is melted, but do not boil.

Remove from the heat. Add 3/4 c chips and vanilla.

Stir until the morsels are nearly melted.

Add eggs, one at a time, stirring until smooth.

Stir in flour mixture. Stir in 1/2 cup chocolate chips.

Sprinkle the top of the batter with the remaining chips.

Bake for 25 to 28 minutes or until wooden pick inserted in

the center comes out a bit sticky.

Cool the mint brownies in the pan on a wire rack.

Remove the side of the springform pan.

Cut the brownies into wedges.

~*~

Homemade Chocolate Ganache

1 pkg. chocolate chips

(I use Ghirardelli Semi-Sweet)

1-1/2 c heavy whipping cream

****

Heat the cream to just below below boiling.

Place chips in a glass bowl - pour hot cream on top.

Stir cream and chocolate chips gently

until melted and blended to a silky sauce.
~*~*~*~*~

I am linking to my favorite tea parties:
Tea Cup Tuesday ** Tea Time Tuesday ** Tea Time Tuesday **Teapot & Tea Things Tuesdays

and favorite sites:

Prairie Story Thursday Recipe Swap ** Tasty Traditions Thursday

Food on Friday ** Mz. Helen's Full Plate Thursday

Tea in Vermont

Tea in Vermont...
...with a decadent piece of
Chocolate Mocha Cake

After a day of exploring
Vermont's winter wonderland...
a steamy cup of tea and a slice of cake
is the perfect ending to a delightful trip!

roadside beauty...

Vermont farmland...
a quaint Vermont town...
the Green Mountains...
country barns...
This rich, moist cake was homemade
by the champion pie maker's mama!
Baking is an art in Vermont...

Mocha Frosting

1/2 c sugar

2 t vanilla

1 T instant coffee

1-1/2 c whipping cream

1/4 c unsweet cocoa powder

~*~

Combine all of the ingredients in a bowl and

beat with an electric mixer until the frosting is

thick and forms peaks when you take out the beater.

Makes enough to spread generously on top, sides,

and between two layers of 8 inch round cake.
******

I am linking to my favorite tea parties:
Tea Cup Tuesday
Tea Time Tuesday
Tea Time Tuesday
Teapot & Tea Things Tuesdays
~*~
and my favorite foodie sites...
Tuesdays At The Table

.
.

Valentine's Giveaway Winner!!!

Congratulations!

~*~

The winner of my

Valentine's Giveaway is...

Ronna Stanley!!!

~*~

You are going to love shopping at the CNS Stores!

I will contact you with all the details!

~*~

Thank you all for the lovely comments

left on my blog-of-life ~

I love hearing from you!

Vermont Love

Come take a walk with me...to my favorite place...

~*~ VeRmOnT ~*~

A picture is worth a thousand words...
for words can never describe the beauty
and majesty of this beautiful place that I love.
~*~
We are leaving for vacation tonight - back to Vermont!
I wanted to share with you tidbits from our vacation in
October - when we enjoyed the marvelous fall foliage
and all the magnificent things that autumn offers.

Autumn has always been my favorite season
and there is no better place on the earth
to celebrate then in Vermont.
~*~
...it truly takes my breath away!
Vermont has captured my heart...

But, it is the people who have my heart...

our covenant - lifelong - beloved friends!

A favorite pastime in Vermont ~ Apple Picking!

The gorgeous orchards overflowing with a

variety of sumptuous apples are everywhere!

Brittany ~ Arianah ~ Hannah

Apple Decorations!

Handmade by me and Hannah!

The beautiful Hannah!

My darling partner in all things hospitable!

She is my true best friend.

Shhhhh....don't tell her mother!

Hannah made the most delectable apple pie!

It was truly a mouthwatering masterpiece!

Earlier in the day I had made some homemade

Pumpkin Pancakes with a decadent

Maple Browned Butter Sauce - so yum!

The pie was topped with this maple

goodness and just put it over the top!

Hannah's Apple Pie

2 9-inch pastry crusts

1/4 c Light Brown Sugar
1/2 c White Sugar
1/4 c Flour
1/2 t Nutmeg
1/2 t Cinnamon
Dash of Salt
6 cups Tart Apples (slice thin)
2 -1/2 T Butter

Heat oven to 425F.

Prepare pastry.

Mix sugar, flour,nutmeg,cinnamon, and salt.
Stir in apples. Turn into pastry-lined pie plate.

Dot with butter. Cover with top crust.

Cut slits in the top to allow steam to escape.

Seal and flute the pie crust edges.

Cover edge with 3-inch strip of foil during the last
15 minutes of baking to prevent over browning.
Bake until crust is brown and juice begins

to bubble through slits in crust.

40 to 50 minutes.
6 servings per 9-inch pies

~*~

This scrumptious pie even earned Hannah the

1st Place Top Honor Winner at a pie baking contest!

The perfect slice with a

steamy cup of tea.

~*~

Maple Brown Butter

1/2 c butter, cubed

1/4 c maple syrup

1/2 t cinnamon

1/4 t nutmeg

1/2 c toasted pecans, chopped

(optional)

~*~

In a small heavy saucepan, cook butter

over medium heat for 8-10 minutes.

Stir occasionally.

Add maple syrup, cinnamon and nutmeg.

Remove from heat and stir in pecans.

~*~

I am linking to my favorite tea parties:
***

Tea Cup Tuesday

Tea Time Tuesday

Tea Time Tuesday

Teapot & Tea Things Tuesdays

~*~

and my favorite foodie sites...

Tuesdays At The Table

What's Cooking Wednesday

Prairie Story Thursday Recipe Swap

Tasty Traditions Thursday

Foodie Friday

Food on Friday

Friday Favorites

.

Chicken Noodle Love Soup

A special recipe for a big,

simmering bowl of love!

This is my children's favorite soup -

they request it all of the time -

and I always accomodate!

~*~

Chicken Noodle Love Soup
2-3 c prepared chicken

*
8-10 c chicken stock

(see link to recipe below)

*
2 chicken bouillon cubes

*
3 carrots (diced or shredded)

*
3 celery stalks (diced)

*
1 onion (diced)

*
1 t each: basil -oregano - marjoram
*

1 bay leaf

*
salt & pepper to taste

*
1 pkg. wide egg noodles

*
fresh parsley

~*~
Prepare Chicken
You can do this a variety of ways - I like to roast my chicken first

and then shred meat in chunky pieces. I place my chicken (6-8 pieces)

on a baking sheet - drizzle with olive oil and season with kosher salt

and cracked black pepper - roast @ 350 degrees for about 40 minutes.

You may also poach your chicken in simmering stock or even use

a rotisserie chicken for this delectable soup.

~*~
In a large dutch oven saute onions, carrots and celery in butter

until tender. Add chicken stock, bouillon cubes, spices and seasonings -

bring to a boil and then reduce heat. Stir in chicken and simmer for

30-45 minutes allowing all of the flavors to blend. Bring soup up to a boil

again and add the egg noodles - cook until al dente and remove from heat.

Serve garnished with fresh parsley.

*******

You can link here: HOMEMADE CHICKEN STOCK

for my delicious go-to recipe!

~*~

Come join Soup-a-Palooza

with TidyMom and Dine and Dish

sponsored by Bush’s Beans, Hip Hostess,

Pillsbury and Westminster Crackers.

~*~*~*~*~*~*~*~*~*~

I am linking to my favorite foodie blog parties:

What's Cooking Wednesday

Prairie Story Thursday Recipe Swap

Tasty Traditions Thursday

Foodie Friday

Food on Friday

Friday Favorites

~~~~~~~~~~~~~~~~~~

Please remember to enter my

Valentine Giveaway

~ a $25.00 gift certificate to CNS Stores!

Leave a lovely comment to be entered

to win until Thursday - 2/17/11.

Valentine's Day Giveaway!

Valentine's Day is here!

I am extending my

Valentine Giveaway

a few more days!

The generous CSN Stores has increased

your prize to $25.00 -

so I am giving you a few more days to leave

comments and increase your chances to win!!!

~*~

I am excited to offer all of my bloggy friends an opportunity

to win a free qive away from the fabulous CSN Stores!

~*~

CSN Stores has over 200 online stores where you

can find anything you need whether it be

swingsets, fitness equipment or cute cookware!

~*~

Your prize is a $25.00 gift certificate

to shop at any of the incredible CSN Stores!

Gabriella is waiting for the mail truck
to deliver something wonderful!
You can have the chance of something
wonderful delivered to your home courtesy of
CSN Stores & Concetta's Cafe!

All you have to do is come back to my blog
and leave a lovely comment!
~*~I will be drawing the winning name on Thursday - 2/17/11!
~*~
You can comment as many times as you like
on any post from now until Thursday - 2/17/11.
Every comment = a chance to win!

Happy New Year!

2011

Days of Heaven

~*~

Dearest Bloggy Friends,

It has been a whirlwind holiday!!

I regret that I have not had time to squeeze in to post on my Blog of Life!

There have been many parties, tons of cooking and baking, events,

crafts, blessing of others, glorious time with friends and family and the most

important of all celebrating Jesus - the reason for the season!!!

~*~

I will be posting several highlights and recipes from

our holiday extravaganza this week - so stay tuned!

~*~

I am anticipating an incredible year - 2011 will be like the days of heaven.

That is what I am proclaiming for my life and my family!

I am determined to follow hard after Him with a greater fervency

then ever before. My heart's desire is for the Lord to use my life in

a measure I have never experienced before!

~*~

Isaiah 49:15b-16a
Yet, I will not forget you,
See, I have inscribed you
on the palms of my hands.

My prayer today is that you will know
beyond a shadow of a doubt that you
are always on His mind - you are not
forgotten and He never leaves us behind!

He continually shows us in the little details of
our life how much we matter to Him!

He truly cares about what is deep in our hearts -
even things that may be insignificant to others,
but are so important to us!

He has a purpose and a destiny for each one of us!

Luke 4:18-19
The Spirit of the Lord is upon us!
He has anointed us to preach the gospel to the poor;
He has sent us to heal the brokenhearted,
to proclaim liberty to captives and recovery of sight
to the blind, to set at liberty those who are oppressed,
to proclaim the acceptable year of the Lord!

We are His children and He has given anointed us to:
Isaiah 61:3
To comfort all who mourn,to console those who mourn,
To give them beauty for ashes, the oil of joy for mourning,
the garment of praise for the spirit of heaviness,
that they may be called trees of righteousness,
the planting of the Lord, that He may be glorified!

~*~
The Almighty God - the Creator of heaven and earth -
has inscribed our names on the palms of His hands!

Is He inscribed upon your heart?
What will this year bring?
~*~
Love,

Concetta

I will never fail you nor forsake you.

Joshua 1:5